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MANDARIN ORANGE CAKE

Mandarin Orange Cake - TSLC

This Classic Mandarin Orange Cake is delicious and makes a wonderful dessert for any holiday meal.  This cake is also called “Pig Pickin’ Cake or Pig Lickin’ Cake” in the South. An easy  summertime dessert to serve family and guests.

Cake

1 (16.5 ounce) Duncan Hines Classic Butter Golden Cake Mix

3/4 cup cooking oil (I use Canola oil)

4 eggs

1 (15 ounce) can mandarin oranges, undrained (Save several of the orange sections to decorate the top of your cake)

Frosting

1 (3.4 ounce) box instant vanilla pudding

2 (8 ounce) cans crushed pineapple, undrained

1 (8 ounce) container Cool Whip, thawed

In a large mixing bowl mix all the cake ingredients until well blended.  Spray 3 (9 inch) round cake pans with cooking spray. Fill each cake pan with about 2 cups of cake mix.  Bake in preheated 350 degree oven for 20 to 25 minutes checking for doneness as ovens vary.  Your layers will be thin. Remove from oven and let cool.

Combine all the frosting ingredients and mix together with a spoon.  I don’t use a mixer for the frosting.  Frost cake adding frosting between the layers.

Note:  The original recipe for this cake called for an 11 ounce can of mandarin oranges for the cake. I used a 15 ounce can so I would have extra oranges to decorate the cake with and it worked great. I used all the juice from the 15 ounce can, too. It did not seem to make a difference. You could also bake this cake in 2 layers. You will just have thicker layers. My layers were only about an inch thick. You will not have big layers.

Mandarin Orange Cake TSLC

 

Blueberry Cream Cheese Butter Cake

Fruit Cocktail Cake

Nutty Pineapple Pistachio Cake 

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 

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FRUIT COCKTAIL CAKE

Fruit Cocktail Cake - TSLC

This cake is definitely one of my favorites. I am not a fan of fruit cocktail but I love it in this cake.  I had not made this cake in years and someone asked me about it before Christmas.  I bought the fruit cocktail and am just now getting around to making the cake. Today, was the perfect day to make it.  It is the first day of spring and I felt like something sweet and good.

2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

3/4 cup white granulated sugar

2 eggs

4 tablespoons butter or margarine or 1/4 cup, softened

1 teaspoon vanilla extract

1 (15 1/2 ounce) can fruit cocktail in syrup, undrained

1/4 cup brown sugar

1 cup nuts (I used pecans)

Whisk together the flour, baking soda, salt and nutmeg and set aside.  Cream the white sugar, butter, eggs and vanilla extract with a mixer. Add the two together and continue mixing.  Fold in the fruit cocktail and mix with a spoon. Spray a 9 x 13 baking dish with cooking spray and spread the cake batter in the dish.  Sprinkle the 1/4 cup brown sugar over the top of the batter along with the nuts.  Bake in a preheated 350 degree oven for 35 to 40 minutes checking for doneness since ovens vary.  Serve with whipped cream or ice cream on top.  This cake does not need frosting.  It is just that good but you could add about any type of frosting if you want.  Enjoy!

Fruit Cocktail Cake TSLC

Be sure to check out these cake recipe:

Carrot Cake with Raisins, Pineapple, Nuts and Coconut

Hummingbird Cake

Applesauce, Banana and Raisin Cake

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

 

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COCONUT CREAM CHEESE POUND CAKE

Coconut-Cream-Cheese-Pound-CakeThis cake is made in a loaf pan and is wonderful served with fruit on top or even with ice cream.

1/2 cup butter or 8 tablespoons or 1 stick, softened

1 (8 ounce package) cream cheese, softened

1 cup white granulated sugar

3 eggs

1 teaspoon coconut extract

2 cups all-purpose flour

1 teaspoon baking powder

1 cup flaked or shredded coconut

1/4 cup milk

Beat butter, cream cheese, sugar and eggs with mixer.  Add coconut extract.  Whisk together flour and baking powder.  Add to creamed mixture and continue beating while adding coconut and milk.  Generously spray a 9 x 5 inch loaf pan with cooking spray.  Pour in batter. (Batter will be thick) Bake in preheated 325 degree oven for 1 hour 10 minutes, checking for doneness as ovens vary.  Makes 1 loaf.  Can sprinkle toasted coconut on top. Enjoy!

Note:  To toast 1 cup of coconut spread on baking sheet in 325 degree oven for about 6 to 7 minutes.  Shake pan a couple times to keep coconut from burning. Toast to a golden brown.

Coconut-Cream-Cheese-Pound-Cake

If you like this recipe, you might also like my recipe for Buttery Orange Pound Cake.

 

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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EASY HOMEMADE DONUTS

Easy Homemade Donuts - TSLCRecently, I posted my recipe for Homemade Glazed Donuts on the site.  The glazed donuts take yeast and they have to rise. I love yeast donuts but sometimes you just want to make an easy one.  These donuts don’t have to rise and you can make them, frost them and EAT them in less than an hour!  Believe me they won’t last long and children will love to help you with the toppings and the eating.

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup white granulated sugar

4 tablespoons butter or margarine or 1/2 stick or 1/4 cup,  softened

1 teaspoon vanilla extract

1 egg

2/3 cup buttermilk

Oil for frying (I use Canola and use a skillet. The oil should be about 1/2 inch deep in the pan or you could use a deep fryer, too)

In a large mixing bowl whisk together the flour, baking soda, salt and sugar.  Cut in the butter until mixture resembles coarse crumbs. Add the vanilla extract,  egg and buttermilk and mix with a spoon.  Turn out onto a floured surface and knead several times until dough is easy to work with and you can roll it out to about 1/4 to 1/2 inch thick.  Cut out donuts and save the holes, too. Drop the donuts a few at a time into the hot oil turning once.  They only take a few seconds to cook on one side. I use a slotted spatula to turn them.  Remove and drain on paper towels.  Add toppings of your choice. Do the holes the same way as the donuts. I got 14 donuts from this recipe.

Toppings:

Cinnamon and granulated sugar (Just mix together and roll hot donuts and holes in the mixture)

Powdered sugar (can sprinkle on the donuts or roll them in the sugar)

Chocolate ( I just melted a few chocolate chips in the microwave and spread on the donuts with a knife)

You can use you imagination and make all kinds of toppings for these.  A fun treat for everyone in the family. Enjoy!

Easy Homemade Donut Holes - TSLC

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© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
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